Ta’ateemah: Giving Eid a Hijazi flavor

1 / 2
A wonderful way to greet family and neighbors with special dish. (Source: Social media)
2 / 2
Ta’ateemah includes a variety of dishes such as dibyazah, red mish, chicken and lamb stew and bread. File/Getty Images
Updated 25 June 2018
0

Ta’ateemah: Giving Eid a Hijazi flavor

  • Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread
  • The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it

JEDDAH: Ta’ateemah is the name of the breakfast feast Hijazis enjoy on the first day of Eid Al-Fitr. It is derived from the Arabic word, itmah, or darkness, because the dishes served are light, just like midnight snacks.

Muslims around the world celebrate Eid Al-Fitr to feast after fasting for the holy month of Ramadan. But it is called Al-Fitr from iftar, or breakfast when translated to English, which is a meal Muslims do not get to experience during that month.
The first day of Eid is a day where they finally can, and they greet the day with joy by heading to Eid prayers and then enjoying this traditional meal.
Amal Turkistani, mother of five from Makkah who now lives in Jeddah, told Arab News all about a special Eid dish.
“The most famous dish is the dibyaza, and making a dish of it is a work of art that I can proudly say I excel at. Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread.”
She revealed that dibyaza is not a quick meal — it is usually prepared a day or two before Eid with the ingredients simmered to reach the correct liquid thickness.
No one can trace the origins of dibyaza — it remains a mystery. Some people claim it originated in Turkey, while others attribute it to the Indians.
A number of women who are famous for their dibyaza agreed that it is a Makkawi dish. This marmalade dish was developed and improved, with tiny details to distinguish it.
The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it.
Turkistani said sweet shops sell 1 kg of dibyaza for SR50 ($13), competing with housewives who make their own.

 

“I think it is always tastier when it’s homemade because of all the love that goes into making it. It’s also a wonderful way to greet your family and neighbors with this special dish that you only enjoy once a year.”
Her younger sister, Fatin, said: “My siblings always have Eid breakfast at my place, so it’s up to me to prepare the feast. My sister spares me the exhausting dibyaza-making, so I prepare two main dishes: Minazalla, which is a stew of lamb chops with tahini and a tomato chicken stew.
“She also serves what we call nawashif, or dry food, like different types of cheese and olives, pickled lemon, labneh, red mish — a mixture of white cheese, yogurt and chili pepper and halwa tahini,” Amal said.
Mohammed Ibrahim, 23, from Makkah, told Arab News: “It always feels unique to have minazalla and nawashif during Eid, and not just because it is followed by the Eidiyah.”

Decoder

What is Eidiyah?

This is money elders give to young people in the family to celebrate Eid and to congratulate them on having fasted during Ramadan


The man who leads 10 million chefs from his kitchen in Saudi Arabia

Thomas Gugler (left) is based in Saudi Arabia. (Photo supplied)
Updated 15 July 2018
0

The man who leads 10 million chefs from his kitchen in Saudi Arabia

DUBAI: As far as a career in food goes, Thomas Gugler seems to have done it all — from working with five-star hotels and gourmet restaurants to hospitals, airlines, mass catering and teaching in universities. Having worked in 13 different countries across the spectrum of the food and beverage industry, Gugler moved to Saudi Arabia in 2002 to join Saudi Arabian Airlines as their executive master chef. In 2009, he co-founded the Saudi Arabian Chefs Association.

“I knew I wanted to become a chef since I was two,” Gugler told Arab News. “My mother and grandmother were both fantastic cooks and that’s how I fell in love with this profession.”

He’s come a long way since he was two in his 35-year-long career, 17 of which he has spent in Saudi Arabia.

Now, as president of the World Association of Chefs Societies, he is tasked with the significant responsibility of leading more than 10 million members from across 110 countries.

“We organize worldwide cooking competitions and educational programs, as well as look into issues such as sustainability and cultural cooking. Our role is to build bridges between the commercial part and the consumers.”

With the head of such a prestigious global organization being based in Saudi Arabia, the local industry should be poised for growth, but, according to Gugler, there is plenty of room for improvement.

“Generally, the cooking and food standards here are not the best but with time and effort all this will be developed more and more,” he said.

Socio-political changes and the boost to the Saudi tourism sector will go a long way in developing the food and beverage industry, he believes.

“This will motivate and benefit the entire hospitality industry and raise the level, which is necessary. Stricter rules, regulations and food safety practices will encourage young and talented people in the industry to become better. It’s a golden opportunity,” Gugler said

His personal preference in food veers toward the local. “I like Arabic cuisine. The best kind is the cultural ethnic cuisine, the heritage of which can be traced back centuries. The local Hijazi cuisine is something no one should miss,” he said.